Shrimp Louie Salad

Our shrimp Louie salad is LOADED with extra toppings and big flavors. It makes a hearty and filling meal. The shrimp get seasoned with a chile margarita seasoning but you can use your favorite seasoning to change up the flavor profile.

We got adventurous with the toppings to give the salad an updated look and flavor. Crispy fried onion rings add a sweet, salty flavor and crisp crunch that contrasts with the creamy avocado and goat cheese.

5 from 12 votes

Print Pin Save

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: to 6 servings

Calories: 660kcal

Author: Dahn Boquist

Ingredients

Dressing

1 cup mayonnaise
¼ cup sour cream
¼ cup ketchup
1 to 2 tablespoons lemon juice
1 garlic clove minced
2 teaspoons prepared horseradish
2 teaspoons smoked paprika
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon salt

Salad

3 tablespoon olive oil divided
1 tablespoon Spiceology Chile Margarita Rub or seasoning of choice
1 pound medium shrimp peeled and deveined
1 bunch asparagus spears ends trimmed
1 head romaine lettuce rinsed and chopped
1 ripe avocado sliced
8 ounces cherry tomatoes halved
5 radishes sliced
4 hard-boiled eggs peeled and sliced
½ cup crispy fried onion rings
¼ cup crumbled goat cheese

Instructions

Make the Dressing

Combine all the ingredients for the dressing in a medium bowl and whisk well. Cover the dish and store it in the refrigerator.

Cook the shrimp.

Coat the shrimp in 2 tablespoons of olive oil, then sprinkle the seasoning over them. Stir well to coat all the shrimp in the seasoning.
Heat some olive oil in a sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side then transfer to a plate. Don’t crowd the shrimp. If your pan is small then cook them in batches.
Set the shrimp aside to cool while you steam the asparagus.

Steam the asparagus.

Put some ice water in a large bowl and set it aside.
Place one inch of water in the bottom of a large pot. Place the asparagus inside a collapsable steamer basket and set it in the pot. Bring the water to a boil then cover with a lid.
Steam the asparagus for 4 to 5 minutes or until tender yet still crisp. Transfer them to a bowl of ice water to stop them from cooking.

Assemble the Salad

Add the lettuce to a large bowl and assemble all the ingredients on top.
Serve with the dressing on the side.

Nutrition